Freezer Tomato-Basil Parmesan Soup

2 (14 oz) cans of diced tomatoes with juice 1 cup finely diced celery 1 cup finely diced carrots 1 cup finely diced onions 1 tsp dried oregano (or 1 TB fresh oregano) 1 TB dried basil (or 1/4 cup fresh basil) 4 cups of chicken broth bay leaf cup flour 1 cup Parmesan cheese cup butter 2 cups half and half 1 tsp salt tsp black pepper Gallon freezer bag 1. Label gallon bag with name, crock pot low 5- 7 hours, and 2. Chop up celery, onions, and carrots in small food processer. 3. Put all the items in the bag. And freeze flat between 2 cookie sheets (about 4 hrs). Then store in freezer, I put mine upright for more room. *** Variation: If you dont want the chunks in your soup, use an immersion blender to puree the vegetables before adding the roux. ***Recipe from 365 Days of Slow Cooking

Sinful Sweets & Sewing

numbers #1-4.

Grocery List for 4 Tomato-Basil Parmesan Soup

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Sinful Sweets & Sewing

8 (14 oz)cans of diced tomatoes with juice 4 cups finely diced celery 4 cups finely diced carrots 4 cups finely diced onions 4 tsp dried oregano (or 4 Tb fresh oregano) 4 TB of dried basil (or 1 cup fresh basil) 16 cups of chicken broth 2 bay leaf 2 cups flour 4 cups Parmesan cheese 2 cups butter 8 cups half and half 4 tsp salt 1 tsp black pepper 4 Gallon freezer bag